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Stuffed Peppers



  • 2 large green bell peppers
  • 2 large red bell peppers
  • 1/2 cup converted white rice
  • 1 (15 1/4 ounce) can whole kernel corn, drained
  • 1 (2 1/4 ounce) can sliced ripe olives, drained
  • 3 scallions, chopped
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic pepper
  • 1 (14 1/2 ounce) can cut-up peeled tomatoes
  • 1/3 cup dry red wine
  • 6 ounces canned tomato paste


  1. Slice the tops off the green and red bell peppers and carefully remove the seeds and inner ribs. Remove the stems from the tops and chop the remaining pepper pieces.
  2. Stand the peppers upright in a 5-quart electric slow cooker.
  3. In a medium bowl, combine the chopped pepper tops, rice, corn, olives, scallions, seasoned salt, garlic pepper and 1/4 cup of the tomatoes with their liquid. Mix well. Stuff the peppers with the corn mixture, dividing evenly and packing lightly.
  4. Mix the remaining tomatoes and their liquid with the wine and tomato paste until well blended.
  5. Pour over and around the peppers in the slow cooker.
  6. Cover and cook on the LOW heat setting 6 1/4 to 7 hours, or until the rice is cooked and the peppers are tender but still hold their shape.

Yield: 4 main-courses or 8 side-dish servings

From the kitchen of Martin James – Copenhagen, Denmark.

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